Lamb is probably my most favourite of meats, especially when slow cooked and it falls to pieces.  This is a new recipe I was trying out and will definitely be doing it again.

Ingredients

2 tbsp. Olive oil

500g Diced lamb

1 large onion finely chopped

3 garlic cloves, finely chopped

2 tbsp. ras el hanout spice mix

half a butternut squash, peeled and chopped into large chunks

1 medium sweet potato, peeled and chopped into large chunks

1 x 400g tin of chopped tomatoes

500ml of hot chicken stock

1 x 400g tin of chickpeas, drained

Coriander and yoghurt to serve.

Method

Heat 1 tbsp. of oil in a heavy based casserole pan, brown the lamb in batches over a high heat.

Heat the remaining oil and cook the onion and garlic until soft.  Add the ras el hanout and cook for a further 2 minutes.

Return the lamb to the pan along with the rest of the ingredients.  Bring to the boil and then place in the oven at 150 for 2 hours until lamb is tender.

Serve with cous cous, a spoonful of natural yoghurt and a sprinkling of coriander.

Enjoy x